Welcome to the first edition of "DC Eats," a food-focused Daily Campus mini series designed to take you through the ins and outs of cooking on a college budget.

All of the recipes featured in "DC Eats" will be cheap, quick and easy. As in, pick up the ingredients at the closest grocery store and whip them together in your lightly equipped college apartment. Step by step, "DC Eats" is here to deliver budget-friendly, student-friendly entrees from Celeron to Clubhouse, from Carriage to the Oaks.

We begin with college-style calzones: both a buffalo chicken recipe and a vegetarian option of spinach and ricotta.

-Using the second half of the dough, place it in the middle of a greased baking sheet.

-Start by taking the chicken cutlets, dipping them in the eggs, (pre mixed as if you were making an omelet), then dip them in another bowl with the flour, then dip them back in the eggs, and drop them in the breadcrumbs making sure to cover them entirely.

Margaux Ancel's buffalo chicken calzone just before it's folded in half and placed in the oven for 15-20 minutes, until golden brown. (Jackson Haigis/Daily Campus)

-Repeat the process with all the chicken strips, then cook them over medium in a pan with some olive oil until they are no longer pink in the center and golden brown on the outside.

-Spread some ranch, cheddar and mozzarella on half of the dough. Cut up the chicken and add the pieces on top of the cheese. Spread the tablespoons of hot sauce. Add more cheddar or mozzarella to you liking. Complete with about a teaspoon of my ‘secret’ ingredient if desired.

-Fold the dough over, Press the corners down with a fork to keep it closed.